Mix the dry ingredients (flour and salt) in the bowl of an electric mixer or large mixing bowl.

Mix the remaining dough ingredients (the wet ones) in a small mixing bowl.

Slowly add the wet mixture to the dry ingredients while stirring.

Mix for about 3 minutes with electric mixture with a pasty arm or about 5 minutes if doing it by hand; until the dough forms a firm ball. (If it does not form a firm ball, add flour a few tsp at a time.)

After you get a firm ball, let it rest for 10 minutes to allow the flour to fully absorb the fluids.

On a floured surface, kneed the dough by hand for 10 minutes, or you can kneed with a pasty arm of a heavy duty mixer.

Form the dough into a ball, place on a floured surface, and let it rest of one hour.You can prepare the filling toward the end of the time period.

Filling Preparation

Place the raisins in the bottom of a medium mixing bowl. Optional: add the schnapps, and allow to soak for about 30 minutes.

Peel and core the apples; slice into small pieces (1cm), and add to the raisins.

Add honey, cinnamon, and nuts.Mix well.

Dough Preparation continued

Spread a nap-less large pastry towel on a hard counter.

Generously flour the towel.

Divide the dough in three equal parts, roughly 8 oz. (230 grams) each. (2 can be frozen or refrigerated for later use)

Place the small dough ball to be used on the cloth, brush its top with melted butter.

Roll it out into a 1/8 inch (3 mm) thick piece.

Brush the top surface of the dough with melted butter.

Fold the dough over.

Working to get the dough into a rectangle, roll out the dough again to 1/8 inch thick.

Repeat steps 6,7, & 8 three or four times. Each time rolling to 1/8 inch thick.

Enlarge the sheet of dough to about 16 inches (40 cm) by 24 inches (60cm) long. Do this by using a combination of hand stretching and rolling.